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Shahi Paneer Kofta Curry

Swati
Soft Melt in Mouth Paneer Koftas, dunked in silken creamy gravy perfect for any festive occasion.
Prep Time 15 mins
Cook Time 15 mins
Course Main
Cuisine Indian, Mughlai
Servings 4

Ingredients
  

For Koftas

  • 1 Cup Fresh Paneer (Crumbled)
  • 1 Boiled Potato(Medium)
  • 2 Cornstarch
  • 1-2 tbsp Finely Chopped Cashew Nuts
  • 8-10 Raisins
  • ¼ tsp Salt

For Kofta Curry

  • 1 Onion
  • 4-5 Garlic
  • 1" Ginger Piece
  • 1-2 Green Chillies optional
  • 3-4 Tomatoes (Medium)
  • 1-2 Whole Red Chilies optional
  • 1 tbsp Poppy Seeds
  • 1 tbsp Melon Seeds
  • 10-12 Cashew Nuts
  • 1 tsp Cumin Seeds
  • 1 tbsp Coriander Powder
  • 1-2 tsp Garam Masala Powder
  • ½ tsp Red Chilli Powder or as required
  • ¼ tsp Sugar
  • 2 tbsp Oil
  • ½ tsp Dried Fenugreek Leaves/Kasoori Meethi
  • Salt to taste

Instructions
 

Make Koftas

  • Crumble Crumble Paneer(squeeze out the extra water from it).
  • Mash boiled potato, mix together potato, paneer, cornflour and milk powder and salt. Mash and mix well to a smooth mixture.
  • Take small portion of mixture and flatten in your palm. Add finely chopped cashews and raisins  and pack it tightly in a small tennis ball sized koftas.

For deep frying the koftas

  • Deep fry in medium hot oil till light brown. Avoid frying in very hot oil.

For Microwave Koftas

  • Place Koftas in  a microwave safe plate. Microwave on high for 2 minutes. Take out and not touch koftas for 2-3 minutes as these will be very tender. Add to gravy and mix lightly.

For Gravy

  • Soak whole red chilies, cashew nuts, poppy seeds cumin seeds and melon seeds in warm water for 10 minutes.
  • Make paste of onion, ginger , garlic and green chilli.
  • Boil water in a pan. Add tomatoes. Keep tomatoes in it for few minutes.  Take out once the skin is shriveled, peel of the skin . Grind with soaked red chili, cashew nuts, poppy seeds, cumin seeds and melon seeds, make smooth puree.
  • In a pan, heat oil, add cumin seeds, saute onion paste till light brown.
  • Add tomato puree and cook till it leaves oil or is cooked well. Add dry masala powders.
  • Adjust the consistency of gravy by adding water as required.
  • Cook on medium flame for few minutes. Add roasted and crushed Kasuri Methi to gravy.
  • Add koftas and serve hot with bread of choice.

Notes

If you are microwaving koftas, add 1 tbsp of oil to Paneer Mixture, this will keep koftas moist and soft and prevents hardening, which may occur due to microwaving paneer.